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    Chocolate Caramel Shortbreads

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    Chocolate Caramel Shortbreads

    • Vegetarian
    • Preparation time: 30 minutes plus cooling
    • Cooking time: 40 minutes

    Makes: 16


    • 100g plain flour
    • 150g lightly salted butter, cut into pieces
    • 90g caster sugar
    • 250 g condensed milk
    • 2 tbsp golden syrup
    • 100g bar Waitrose Continental Plain Chocolate


    1. Preheat the oven to 180°C, gas mark 4. Grease a large loaf tin (with a base measurement of about 20 x 10cm). Line the base and long sides with a strip of baking parchment. Put the flour and 75g of the butter in a food processor and blend until the mixture starts to resemble breadcrumbs. Add 40g of the caster sugar and blend to form a crumbly paste that starts to bind together. (Alternatively, rub the butter into the flour in a bowl and then mix in the sugar.)
    2. Tip the mixture into the tin and use your fingers to press into an even, compact layer. Bake for 20-25 minutes until pale golden around the edges. Leave to cool in the tin.
    3. Put the condensed milk, remaining butter, sugar and the syrup in a small, heavy-based saucepan and heat gently, stirring until the sugar dissolves. Increase the heat and simmer, stirring vigorously, for about 8-10 minutes, until the caramel has darkened to a fudge-like colour. Tip out of the pan over the shortbread base and smooth in an even layer. Leave to cool.
    4. Break the chocolate into a heatproof bowl and melt, either in the microwave or over a pan of gently simmering water. Lift the caramel shortbread out onto a board and peel away the paper. Place on a wire rack and spoon the melted chocolate over the top. Leave to set, then cut into 16 triangles

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    Cook's tips

    To check that the hot caramel will set, drop a teaspoonful into a jug of cold water - the caramel should then form a soft ball when rolled between the thumb and finger.


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